Whole Wheat Pasta with Turkey Sausage & Mustard Greens
Jeff Violette, for Cooking Light - serves 8

I knew this was going to be good; but I had no idea exactly how flavorful and satisfying it would be.
For anyone who's counting a 1-1/4 cup serving = 7 WW points.
1/2 cup low-salt chicken stock
13.5 oz. whole wheat blend pasta, rotini or corkscrew
2 teaspoons olive oil
1-1/2 cups chopped yellow onion
2 cloves garlic, minced
1 pound turkey Italian sausage
 8 oz. bagged, prewashed, mustard greens or spinach
1/2 cup half-and-half
1/2 cup grated fresh romano cheese
salt & pepper, to taste
1 Place 1/2 cup stock in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat.
2 Bring a large pot of salted water to a boil; cook pasta until al dente. Drain well.
3 Meanwhile, heat the oil in a large skillet over medium heat. Add onion; cook until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook until browned, stirring to crumble.
4 Stir in greens; cook 2 minutes or until greens wilt. Stir in reduced stock, half-and-half and cheese. Stir briefly until mixture thickens slightly.
5 Combine sausage mixture with pasta. Season with salt and pepper.